Red Fruit Tart with Vanilla Pastry Cream

Ingredients

• 2.5 cup All‑purpose flour (for crust (patsu cray extra))
• 0.33 cup Granulated sugar (for crust)
• 1 pinch Salt
• 1 cup Unsalted butter, ice‑cold (cut into ½‑inch pieces)
• 3 large Egg yolks
• 3 tablespoon All‑purpose flour (for pastry cream)
• 2 tablespoon Cornstarch
• 0.5 cup Granulated sugar (for pastry cream)
• 0.25 teaspoon Salt (for pastry cream)
• 2 large Eggs (for pastry cream)
• 2 cup Whole milk
• 1 tablespoon Unsalted butter (for pastry cream)
• 1 bean Vanilla bean (seeds and pod, split lengthwise)
• 0.5 zest Orange zest (zest of half a fresh orange)
• 0.25 teaspoon Powdered gelatin (softened in 1 tbsp water)
• 1 tablespoon Water (for gelatin)
• 0.25 cup Heavy whipping cream (to fold into pastry cream)
• 5 cup Mixed red berries (strawberries, raspberries, etc.) (washed, stems removed)

Instructions

1. Make the crust dough (patsu cray extra)

   In a food processor combine 2½ cups flour, 1/3 cup granulated sugar, and a pinch of salt. Pulse briefly, then add the cold butter pieces and pulse until the mixture resembles coarse crumbs with some pea‑size butter pieces.

   Time: PT10M

2. Add egg yolks and form dough

   Add 3 egg yolks to the butter‑flour mixture and pulse just until the dough comes together in a ball. Do not over‑mix.

   Time: PT5M

3. Chill the dough

   Divide the dough into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour (up to 24 hours).

   Time: PT5M

4. Roll out and fit tart pan

   On a lightly floured surface roll one disc to a 13‑inch circle. Gently lift the dough using the rolling pin and drape it over a 9‑inch tart pan, letting it fall into the edges. Press the dough into the bottom and up the sides, trimming excess with a knife or rolling pin.

   Time: PT10M

5. Freeze the tart shell

   Place the assembled tart shell in the freezer for at least 1 hour to firm the butter before baking.

   Time: PT5M

6. Blind bake the crust

   Preheat oven to 350°F. Line the frozen shell with parchment paper and fill with pie weights (or dried beans). Bake 20‑25 minutes until the edges turn light golden. Remove weights and parchment, then bake another 10‑15 minutes until the base is a very light golden brown.

   Time: PT35M

   Temperature: 350°F

7. Prepare dry ingredients for pastry cream

   In a medium saucepan whisk together 3 tbsp flour, 2 tbsp cornstarch, ½ cup sugar, and ¼ tsp salt.

   Time: PT5M

8. Infuse milk with flavor

   Add 2 cups whole milk, the seeds and pod of 1 vanilla bean, and the zest of half an orange to the saucepan. Heat over medium‑high until just boiling, then boil for 1 minute.

   Time: PT5M

9. Combine wet and dry, cook pastry cream

   Remove the vanilla pod and orange zest. Whisk 2 eggs in a separate bowl, then slowly pour the hot milk into the eggs while whisking constantly. Return the mixture to the saucepan, add the dry ingredient mixture, and cook over medium heat, stirring constantly, until thickened (about 3‑4 minutes).

   Time: PT7M

10. Add gelatin and butter

    Stir in 1 tbsp butter until melted. Sprinkle ¼ tsp powdered gelatin (pre‑softened in 1 tbsp water) into the hot cream and whisk until fully dissolved.

    Time: PT3M

11. Cool and chill pastry cream

    Transfer the pastry cream to a shallow bowl, press a piece of plastic wrap directly onto the surface to prevent skin formation, and refrigerate until completely chilled (at least 2 hours, up to 2 days).

    Time: PT5M

12. Whip heavy cream and fold

    Whip ¼ cup heavy cream to soft peaks. Gently fold the whipped cream into the chilled pastry cream until fully incorporated, creating a lighter, more voluminous filling.

    Time: PT5M

13. Fill the tart shell

    Spoon the pastry‑cream mixture into the pre‑baked tart shell, spreading evenly to the edges.

    Time: PT5M

14. Set the filling

    Refrigerate the filled tart for at least 2 hours, or until the pastry cream is firm.

    Time: PT2H

15. Arrange fresh berries

    Just before serving, gently pile about 5 cups of fresh red berries (strawberries, raspberries, etc.) on top of the chilled tart. Handle the berries with clean hands or a spoon to avoid crushing them.

    Time: PT10M

16. Serve

    Slice the tart with a sharp knife, wipe the blade between cuts, and serve at room temperature.

    Time: PT5M

Nutrition Facts

Calories

410

Protein

5 g

Carbohydrates

45 g

Fat

22 g

Fiber

4 g

Ingredient Substitutions

• Instead of All‑purpose flour: bread flour, cake flour
• Instead of Granulated sugar: powdered sugar
• Instead of Unsalted butter, ice‑cold: margarine
• Instead of Cornstarch: arrowroot powder
• Instead of Whole milk: 2% milk, half‑and‑half
• Instead of Unsalted butter: margarine
• Instead of Vanilla bean: 1 tsp vanilla extract
• Instead of Powdered gelatin: gelatin sheets (use 1 sheet)
• Instead of Heavy whipping cream: cold half‑and‑half
• Instead of Mixed red berries (strawberries, raspberries, etc.): fresh or frozen mixed berries

Equipment Needed

• Mixing bowl
• Food processor or pastry cutter
• Rolling pin
• 9‑inch tart pan with removable bottom
• Parchment paper
• Pie weights or dried beans
• Saucepan (medium)
• Whisk
• Instant‑read thermometer (optional)
• Hand mixer or stand mixer
• Spatula
• Pastry bag with plain tip
• Chef’s knife
• Measuring cups and spoons
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Keeping the butter cold while making the crust dough
• Chilling the dough before rolling
• Blind baking the crust without over‑browning
• Tempering the eggs and adding gelatin while the cream is hot
• Folding whipped cream gently to retain air

Chef Tips from the Video

• Use ice‑water for the dough if the mixture feels dry.
• Chill the tart shell on a wire rack after blind baking to prevent steam condensation.
• For extra shine on the berries, lightly brush them with a glaze made from 1 tbsp apricot jam thinned with water.

Troubleshooting

Storage

Refrigerator: Cover tightly and store up to 2 days. Berries are best added just before serving.

Freezer: Not recommended – the fresh berries become soggy after thawing.

Room temperature: Serve within 2 hours of removal from fridge; do not leave out longer than 4 hours.

Make-Ahead Tips

• The crust dough can be prepared up to 24 hours ahead and kept refrigerated.
• Pastry cream can be made 2 days in advance; keep covered with plastic wrap on the surface.
• Berries should be added just before serving to maintain freshness.